Recipe: Pink Grapefruit Marmalade and The Lavender & Lovage Marmalade Awards Results!

Recipe: Pink Grapefruit Marmalade and

The Lavender & Lovage Marmalade Awards Results!

Recipe: Pink Grapefruit Marmalade and The Lavender & Lovage Marmalade Awards Results!

National Marmalade week is over, as is the World’s Original Marmalade Awards, and I am left with dozens of jars of assorted marmalade, as well as a big surprise – THREE certificates from my three entries into the Marmalade Awards! Along with Sue and Charlotte, I attended a workshop with Vivien Lloyd last month, where we learned how to make award-winning marmalade, and the proof is in the pudding, so to speak, as my marmalade entries gained a SILVER, BRONZE and a MERIT at the awards! (Sue also won awards on all of her entries too) They say that practice makes perfect and it has never been more apparent than with my perseverance at making marmalade! I am an avid preserver, as regular readers will know, and count myself as being more than competent when it comes to making jam, chutney, curd, jelly, pickles, relish, syrups, liqueurs and all manner of other bottled fruit and veg; but, marmalade is not a preserve I am very confident with, and so my three awards are a HUGE surprise and I am OVER the moon with them! At this stage, I MUST say a VERY big thank you to Vivien, whose patience and guidance helped me gain these awards for my marmalade, THANKS Viv!

Marmalade Awards Silver

So, which of my recent endeavours won these awards – well, my silver was awarded for my Pink Grapefruit Marmalade (the recipe is from First Preserves by Vivien Lloyd and is shared below) and was entered into the Novice class. My bronze award was for some Seville Orange marmalade I made just after attending Vivien’s workshop, and was entered into the Seville Orange class, along with all the EXPERIENCED marmalade makers, so, I was pleased to gain a bronze in that class! And finally, my Merit was awarded for my Three Fruit Marmalade, and was the FIRST proper marmalade I have made! Not bad for a Novice and I am now a fully paid-up marmalade making addict!

Marmalade Awards Bronze

Just as important to me, were the scoring cards that accompany the certificates I received; they show where you can improve, as well as where you have excelled and have useful comments at the bottom. I would also like to thank Tala and Le Parfait, who also helped me gain my marmalade awards, as they both sent me assorted jam jars, spare lids (which are very handy) as well as an apron and some labels……..both companies are known for their quality products, and I was delighted with the jars and associated preserving accessories they sent me. A BIG thanks to Tala and Le Parfait, now take a bow please!

My next preserving craze is curd! I have been making all sorts of curd lately, and I will be sharing my mum’s lemon curd recipe along with some other recipes over the next few weeks. The most satisfying side effect that has arisen from all this frenetic marmalade making, is that I have a pantry full of gifts to give to friends, neighbours and family! And, and there is plenty to spread on my toast, as well as for baking, with my recipe for Sticky Ginger Marmalade Tea Loaf being very popular.

Pink Grapefruit Marmalade in a Le Parfait jar

My award-winning marmalade recipe is below (sorry, I couldn’t resist saying that!!) and I hope that you have enjoyed my marmalade musings over the last two months. With thanks to Vivien once again, your help and advice has been invaluable – I’ll see you later, with more new recipes……have a great week, and stay warm, the weather has gone crazy lately! Karen

Pink Grapefruit Marmalade in Tala jars

Pink Grapefruit Marmalade

Print recipe

Serves	2.25kgs (5lbs)
Prep time	26 hours
Cook time	2 hours, 10 minutes
Total time	28 hours, 10 minutes
Dietary	Vegetarian
Meal type	Breakfast, Condiment, Side Dish
Misc	Pre-preparable
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
From book	First Preserves by Vivien Lloyd

A beautiful deep orangey pink marmalade made with pink grapefruit, and perfect for the breakfast table, as well as baking and general cooking. Use the deep ruby red "sweetie" grapefruit if you can find them, as they give an even deeper pink colour to the finished marmalade.

Ingredients

450g (1lb) pink grapefruit
225g (8 ounces) lemon
1.4 kg (3lbs) granulated white sugar (cane sugar is best for clear results)
1.75 litres (3 pints) water

Note

Directions

Step 1	Juice the grapefruit and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the grapefruit. Do not remove the pith from the grapefruit.
Step 2	Juice the lemon and add the juice to the pan. Put the grapefruit membranes and the lemon shells into a food processor or mini-chopper and chop finely.Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the grapefruit and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
Step 3	Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1
Step 4	Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
Step 5	Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon.
Step 6	Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
Step 7	Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.

Pink Grapefruit Marmalade in Tala jars

Pink Grapefruit Marmalade with Le Parfait

Pink Grapefruit Marmalade

To read all about the Marmalade Awards, please visit my article on Great British Chefs here:

Paddington Bear, Seville Oranges and the Marmalade Awards

Comments

Fiona Matters says

12 March 2013 at 10:27 am

Congratulations Karen – you must be proud! I’ve never made marmalade but I do adore it so I may give it a go when I’ve got some spare time. You have reminded me how much I love pink grapefruit though – yum!

- Karen Booth says
  
  13 March 2013 at 11:20 am
  
  Thanks Fiona! I was proud as well as pretty gob-smacked! I never expected to pick up any certificates and just made the marmalade for fun and to help the charity that the marmalade awards supports. Next year maybe a Gold? Who knows…… 🙂
  
Jayne says

12 March 2013 at 1:01 pm

Woo Hoo! Congratulations, very well done!

- Karen Booth says
  
  13 March 2013 at 11:22 am
  
  THANKS Jayne! I was OVER the moon! Karen
  
Dominic says

12 March 2013 at 4:28 pm

so amazing!… congrats on your well deserved awards, the marmalade looks exceptionally good. So beautiful too. xx

- Karen Booth says
  
  13 March 2013 at 11:23 am
  
  Thanks Dom! I was a delighted with my marmalade awards haul and also VERY surprised, in a happy way of course! Karen
  
Vohn says

12 March 2013 at 11:27 pm

Hi Karen,
Many congratulations! It was your original post about it all that inspired me to have a go at making my first ever marmalade and entering the comp, so thanks so much for the inspiration! I just received my certificate and I too received a merit in the novice category. I was so surprised/pleased/proud!
I can’t wait to see your curd recipes – I love lime curd more than marmalade! Vohn xx
[vohnblog.worpress.com]

- Karen Booth says
  
  13 March 2013 at 11:26 am
  
  Hi Vohn!
  THANKS so much for your lovely comments, and I am thrilled to bits that it was my original post that inspired you to make your own marmalade, and a HUGE congratulations for receiving a Merit and a certificate too!
  I am posting my curd recipes over the next few weeks, and will share my mum’s lemon curd recipe first, as it’s great for Easter baking, as well as breakfast toast!
  I will pop over to see your marmalade post on a bit, and let’s have a go next year too, yes?
  Karen
  
Jacqueline @How to be a Gourmand says

14 March 2013 at 4:28 am

Many Congrats Karen! It’s so nice to get the recognition after all the hard work. I’ve never tried pink grapefruit marmalade but it sounds very refreshing.

Tracy Nixon says

19 March 2013 at 6:12 am

shared via G+1 – lovely recipe thnks

Maya Russell says

25 March 2013 at 4:03 pm

Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/316218579353759744

Tracy Nixon says

8 April 2013 at 3:33 am

This looks lovely!

Maya Russell says

10 April 2013 at 5:33 am

Shared this on Twitter as @maisietoo – https://twitter.com/maisietoo/status/321858142097006592

olivia kirby says

14 April 2013 at 1:24 pm

wow, well done!
Tweeted x @olivia280177

Choclette says

23 April 2013 at 3:43 pm

Well done Karen, winning three awards takes some doing – winning one award takes some doing! So glad you did well and the marmalade looks lovely.

Maya Russell says

27 April 2013 at 8:21 am

Mmmmm marmalade! Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/328045949534474241

http://thoughtsfromovertherainbow.blogspot.com/ says

5 May 2013 at 8:11 am

When I originally left a comment I seem to have clicked on the -Notify me when new comments are added- checkbox
and from now on each time a comment is added I get four
emails with the same comment. Is there a way you
can remove me from that service? Thank you!

Irene says

11 December 2014 at 8:52 pm

Thank you for the recipe. This is the first year my tree has had an abundance of fruit and as there is far too much for me to eat raw I am very pleased to find your recipe. Thanks again and congratulations on your award.

- Karen Burns-Booth says
  
  12 December 2014 at 9:15 am
  
  I am so pleased you have discovered me and this recipe….and thanks for your kind words too! Karen
  
Patty says

3 May 2015 at 10:09 am

I’d love to make your pink grapefruit marmalade recipe tomorrow, but I have one question before starting. You say I should leave the pith on the grapefruit rind, which is fine, but later you say to shred the peel and add to the pan. I’m just wondering if I need to cut away any pith from the peel at this point, or leave it? Thanks for any help here!